Colombian Beef Stew Recipe (Sudado de Res)
Ingredients
- 2 pounds beef for stew (chuck)
- 1 tablespoon oil canola or vegetable
- ½ cup chopped white or yellow onion
- 2 scallions, chopped
- ½ cup chopped red bell pepper
- 2 minced garlic cloves
- 2 cups chopped tomato
- ½ cup chopped fresh cilantro
- ½ teaspoon sazón with color (I used Goya)
- ½ teaspoon ground cumin
- ½ teaspoon salt
- ½ teaspoon pepper
- 3 medium potatoes peeled and cut in half
- ½ pound frozen or fresh yuca cassava
- 3 cups beef broth
Instructions
- In a large pot, heat the vegetable oil over medium heat. Add the onion, scallions and red pepper and sauté until onions are translucent, about 3 minutes. Then add the tomatoes, garlic, salt and ground pepper and sauté for 5 more minutes.
- Add the beef, broth, sazón and cumin powder. Reduce the heat to medium low cover and cook for 45 to 50 minutes, stirring occasionally.
- Add the potatoes, yuca and cilantro and cook for an additional 30 minutes or until the vegetables are tender. Add more broth or water if the stew is getting to dry.
- Serve over white rice.
Notes
*Store any leftover beef stew in an airtight container in the fridge for up to 3-4 days.
*You can use beef chuck or any bee for stew that you find in your market.
*I used sazón goya with color, but you can use my homemade mixture if you don't find it:
https://www.mycolombianrecipes.com/homemade-powdered-seasoning/
Nutrition
Calories: 995kcalCarbohydrates: 89gProtein: 48gFat: 50gSaturated Fat: 18gPolyunsaturated Fat: 3gMonounsaturated Fat: 21gTrans Fat: 3gCholesterol: 161mgSodium: 655mgPotassium: 2513mgFiber: 11gSugar: 8gVitamin A: 878IUVitamin C: 116mgCalcium: 145mgIron: 9mg
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